CN104305146A - Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof - Google Patents

Abstract

The invention discloses a technology for preparing nutritional beef and lentinula edodes soybean-wheat sauce. The technology is characterized in that a soybean-wheat sauce base material is prepared first, and then beef, lentinula edodes, ginger, chili, carrot and the like are added into the soybean-wheat sauce base material. The technology comprises the following steps of preheating vegetable oil, adding lentinula edodes, adding soybean sauce, stir-frying till sauce fragrance is given out, then adding the boiled beef and spices, stir-frying fragrance is given out, adding ginger, chili, carrot, salt and the like, stirring uniformly, then immediately turning off the fire, canning, and sterilizing to obtain the finished product. The technology has the following characteristics that the required equipment and operation are simple, the production cost is low, the production environment is easy to control, and the prepared nutritional beef and lentinula edodes soybean-wheat sauce has unique flavor, rich nutrition and delicious taste and has the effects of promoting appetite and helping digestion.

Description

A kind of nutritious beef, shiitake mushroom, bean and wheat sauce and its processing technology

technical field

The invention belongs to the field of food deep processing, and the invention relates to a nutrient-rich soybean paste and a processing technology thereof.

Background technique

Sauce is a unique condiment in my country and Southeast Asian countries. In addition to many varieties in my country, Japan, North Korea, Southeast Asia, the Philippines, and Indonesia also have it. Sauces and their products are not only delicious, but also nutritious and easy to digest and absorb. It is not just a condiment, but also a non-staple food, which plays an important role in the daily diet and is a popular traditional fermented food. Various flavor sauces have become indispensable convenience foods and good seasoning products in the modern life of our people because of their unique color, aroma and taste. Traditional sauces include soybean paste, broad bean paste, noodle sauce, bean paste, tempeh and processed products. With the diversification of food and the improvement of people's requirements for the nutritional structure and health care of food, traditional sauce products have been difficult to meet the needs of modern food development. Reprocessing or finishing traditional products has become the modernization of sauce products. processing trends.

Soybean has become one of the most economical and edible agricultural products because of its unique chemical composition. Soybeans contain about 40% high-quality protein, 18% fat, and are also rich in linoleic acid vitamins and inorganic salts such as calcium, phosphorus, and iron. It has the functions of enhancing immunity, promoting children's neurodevelopment, preventing high blood pressure, coronary heart disease, lowering human cholesterol, preventing human arteriosclerosis, improving brain skills, and anti-oxidation.

Wheat is one of the crops with the largest planting area in the world. In addition to 70% starch, the carbohydrates in wheat also contain 2%~3% dextrin, 2%~4% oligosaccharides and 10%~14 % of protein, and gliadin is abundant in protein, which is an important component for producing glutamic acid.

Shiitake mushroom, also known as Xiangtan and thick mushroom, is an important edible and medicinal cultivated fungus, which is distributed in China, Japan, Korea, Vietnam and other countries. It is known as the "Queen of Mushrooms". Shiitake mushrooms not only have a unique flavor of fragrance, but also contain rich ingredients that are beneficial to the human body. They have good health care functions and high medicinal value, and can prevent and treat various diseases.

Beef is an important source of high-quality animal protein for human beings. It has a high protein content of up to 22%, contains fat, low cholesterol, high vitamin content, and contains 12 kinds of amino acids needed by the human body. It has a unique flavor and is favored by consumers. However, due to the denaturation of beef protein, the muscle will contract, and the number of muscle fibers per unit area will increase, which will harden the beef tissue and make it impossible to form a uniform and delicate sauce. In order to improve the quality, tenderizing beef with papain can overcome the characteristics of beef protein denaturation such as low adhesion, tissue hardening, and rough taste.

In the process of making soybean paste, the unique flavor of soybean paste is formed due to the decomposition of raw materials by microorganisms, the metabolites of microorganisms and the biochemical reactions between these substances. Adding shiitake mushrooms and beef to the sauce can not only obtain better flavor, but also improve nutritional value. In recent years, with the continuous improvement of people's awareness of nutritional and health food, people's requirements for condiments are also getting higher and higher. Now there are many soybean paste, broad bean paste, noodle sauce, bean paste and other products on the market. The Chinese patent "A Preparation Method of Doubanjiang" (application number 201010516105.4) discloses a preparation method of Doubanjiang made from soybeans, Chrysanthemum chrysanthemum, ginger, honey, soy sauce and the like. In addition, the Chinese patent "Beef and soybean sauce and its preparation method" (application number 201210357607.6) discloses that beef and soybeans are used as main raw materials to make seasoning sauce. The above-mentioned products all have shortcomings such as few batching varieties, simple seasoning varieties, and single flavor.

Contents of the invention

The technical problem to be solved by the present invention is to provide a nutritious beef, mushroom, soybean and wheat sauce, which is unique in flavor, rich in nutrition, appetite-stimulating, delicious and convenient to eat. The invention also provides a production process for the above-mentioned nutritious beef, shiitake mushroom and bean wheat sauce.

The present invention is achieved through the following technical solutions:

A nutritious beef, shiitake mushroom, soybean paste, including: 1000 grams of soybean paste base material, 500-1000 grams of beef, 200-300 grams of shiitake mushrooms, 200-500 grams of bright red peppers, 100-200 grams of carrots, and 300-600 grams of table salt; The preparation of the soybean paste base material: Take 2000-3000 grams of soybeans, add 5-10 L of water, soak for 8-10 hours, until the soybeans swell, stir evenly; cook the soaked soybeans until the soybeans White, then cooled to room temperature, set aside; 3000 ~ 6000 grams of wheat, add 5 ~ 10 L of water, soak for 8 ~ 10 hours, until the wheat swells, stir; steam the soaked wheat until the wheat blossoms, and then cool to Room temperature, set aside; Drain the steamed soybeans and wheat separately, spread out, and control the spreading thickness at 0.5-1.0 cm, cover them with sterilized gauze or straw while they are wet, and ferment naturally at 20°C for 8-9 days, then 50 Oven-dried at ℃, crushed with a pulverizer respectively; put the steamed and crushed soybean and wheat mixture into the sauce tank, the steamed and crushed soybean and wheat mass ratio is 1:1~1:2, add cold boiled water to make a paste Then add edible salt, edible salt: soybean and wheat mixture = 1:2, then cover the sauce tank with double-layer gauze, expose to the sun for 20-30 days, and let it stand at room temperature 15-25°C for 25-35 days to ferment Left and right to get the base material of soybean paste, set aside.

A process for processing nutritious beef, shiitake mushrooms, and soybean paste, including the following steps: Prepare the raw material formula as follows: 1000 grams of soybean paste base, 500-1000 grams of beef, 200-300 grams of shiitake mushrooms, 200-500 grams of fresh red pepper, and 100-100 grams of carrots 200 grams, 300-600 grams of table salt; the specific process is as follows: (1) Soybean pretreatment: select soybeans to remove impurities, remove sand, dry them in the sun, and reserve; (2) Wheat pretreatment: select wheat to remove impurities, dry them in the sun, (3) Pepper pretreatment: select and wash the peppers, remove impurities, remove stalks, dry them in the sun, crush them with a grinder, pass through a 10-mesh sieve, and set aside; (4) Ginger pretreatment: Wash ginger, shred, After a little air-drying, knead, dry in the sun, wash with cold boiled water and drain, then put into the sauce jar; (5) Carrot pretreatment: wash the carrots, shred and dry, wash with cold boiled water, drain and put into the sauce jar; (6) Pre-treatment of shiitake mushrooms Processing: Clean the fresh shiitake mushrooms and remove impurities, cut into diced shiitake mushrooms of about 0.3 ~ 0.5cm for later use. If you use dried shiitake mushrooms, soak them for 2~3 hours first, remove them after the shiitake mushrooms are fully soaked, and cut them into 0.3~0.5cm pieces About diced shiitake mushrooms, boiled in boiling water for 3-5 minutes, set aside; (7) Beef pretreatment: choose tendons and fresh beef with less fat, wash, remove tendons, soak in water for about 1.5 hours, then remove , after draining the water, cut into 0.3 ~ 0.5cm meat, put the diced beef into the prepared marinade: 1% papain and compound phosphate for tenderization and marinating for 2 hours, temperature 50 ~ 65 ℃; cook in a sandwich pot, add the prepared spice liquid in advance; control the temperature at about 85 ℃, the time is about 1 hour, cool and drain the diced beef, and set aside; (8) soybean paste bottom Material production: Take 2000-3000 grams of soybeans, add 5-10 L of water, soak for 8-10 hours until the soybeans swell, and stir evenly; steam the soaked soybeans until the soybeans turn white, and then cool to room temperature , set aside; add 3000-6000 grams of wheat, add 5-10 L of water, soak for 8-10 hours until the wheat swells, and stir; cook the soaked wheat until the wheat blooms, then cool to room temperature, and set aside; after cooking Drain the water from soybeans and wheat separately, spread them out, control the spreading thickness at 0.5-1.0 cm, cover them with sterilized gauze or straw while they are wet, ferment naturally at 20°C for 8-9 days, and then dry them in an oven at 50°C. Use a pulverizer to pulverize them separately; put the steamed and pulverized soybean and wheat mixture into the sauce tank, the steamed and pulverized soybean and wheat mass ratio is 1:1~1:2, add cold boiled water to make a paste, and then add edible salt , edible salt: soybean and wheat mixture = 1:2, then cover the sauce tank with double gauze, expose it to the sun for 20-30 days, leave it at room temperature 15-25°C and ferment for about 25-35 days to get soybean paste Base material, spare; (9) Frying: According to the proportion of raw materials, prepare soybean paste base material, beef, shiitake mushroom, bright red spicy Pepper, carrot, salt, frying; (10) Canning and sterilization.

Step (9) spices are also added during the frying process; spices: the spices are one or more of Chinese prickly ash, star anise, fennel and chili oil;

The invention provides a nutritious beef, shiitake, and soybean paste. The nutritious beef, mushroom, and soybean paste has a unique flavor, rich nutrition, increased appetite, delicious taste and convenient consumption.

Detailed ways

The present invention will be further described by examples below, but these examples are only for illustrating the present invention, and should not be construed as any limitation to the scope of the present invention.

Example 1

A kind of nutritious beef shiitake mushroom bean wheat sauce, its processing technology is as follows:

The specific formula is: 1000 grams of soybean paste base material, 500 grams of beef, 200 grams of shiitake mushrooms, 200 grams of fresh red peppers, 100 grams of carrots, and 300 grams of table salt.

The specific production process is as follows:

Soybean pretreatment: Soybean is selected to remove impurities, remove sand, dry in the sun, and set aside.

Wheat pretreatment: select the wheat to remove impurities, dry it in the sun, and set it aside.

Pepper pretreatment: select and wash the peppers, remove impurities, remove stalks, dry them in the sun, crush them with a grinder, pass through a 10-mesh sieve, and set aside.

Ginger pretreatment: Wash the ginger, shred it, air-dry it for a while, rub it out with your hands, dry it in the sun, wash it with cold boiled water and drain it, then put it into a sauce jar.

Carrot pretreatment: Wash the carrots, shred them and dry them in the sun until they are semi-dry, rub them with your hands before drying them, rub them again and then dry them, wash them with cold boiled water and drain them, then put them into a sauce tank.

Spices: the spices are one or more of prickly ash, star anise, fennel and chili oil. Spices are pulverized through a grinder and passed through a 40-mesh sieve for subsequent use.

Mushroom pretreatment: Clean fresh shiitake mushrooms after removing impurities, cut into diced shiitake mushrooms about 0.3 ~ 0.5cm for later use, if using dried shiitake mushrooms, soak for 2~3 hours first, take out after the shiitake mushrooms are fully soaked, and cut into 0.3~0. . Diced shiitake mushrooms about 5cm in size, boiled in boiling water for 3-5min, set aside.

Beef prep. Choose tendon and fresh beef with less fat, wash it, remove the tendon, soak it in water for about 1.5 hours, then remove it, drain it, put it in a meat slicer, and cut it into meat pieces about 0.3-0.5cm in size , Put the diced beef into the prepared marinade (1% papain and compound phosphate) to tenderize and marinate for 2 hours at a temperature of 50-65°C. Put it into a sandwich pot for cooking, and add the prepared spice liquid into the pot in advance. Control the temperature at about 85°C for about 1 hour to fully remove the beef smell and increase the aroma of the beef. After cooking, cool and drain the diced beef and set aside.

Preparation of soybean paste base material: Around the end of June and the beginning of July, take 2000 grams of soybeans, add 5 to 10 L of water, soak for 8 to 10 hours, until the soybeans swell, stir evenly; put the soaked soybeans into the pot, and use Steam in a large pot over low heat until the soybeans turn white and crack when pinched by hand, then cool to room temperature and set aside. 3000 grams of wheat, add 5-10 L of water, soak for 8-10 hours, until the wheat swells, stir; put the soaked wheat in a pot, cook with a slow fire in a large pot until the wheat blooms, then cool to room temperature ,spare. Drain the boiled soybeans and wheat separately, spread them out with a dustpan, control the spreading thickness at 0.5-1.0 cm, and cover them with sterilized gauze or straw while they are wet (not too tight, but breathable), at 20 °C After 8 to 9 days of natural fermentation, soybeans and wheat will grow green, yellow or white long hairs, which are dried in an oven at 50°C until all the water evaporates, and then crushed with a pulverizer. Put the steamed and crushed soybean and wheat mixture (1:1～1:2) into the sauce tank, add cold boiled water to make a paste, and then add edible salt (edible salt: soybean and wheat mixture = about 1:2) ), and then cover the sauce tank with double-layer gauze, put it in the sun for 20-30 days, and let it stand at room temperature 15-25°C to ferment for about 25-35 days to get the bean-wheat sauce base, which is set aside.

Stir frying: first add vegetable oil to preheat, then add shiitake mushrooms, then add bean paste and stir fry the aroma of the sauce, then add boiled beef, spices, stir fry the aroma, then add ginger, pepper, carrot, salt, etc., stir well and turn off the heat immediately .

Canning: Take the pot and fill it while it is hot, exhaust it, and quickly cover it. It is in a 250 mL glass jar with a net weight of 200 g.

Sterilization: high temperature and high pressure steam sterilization (121 ℃, 15-20 min).

The parameters of various indicators in the product are as follows:

①Salt (calculated as sodium chloride)/(g/100g): ≥ 6;

②Amino acid nitrogen (calculated as nitrogen)/(g/100g): ≥ 0.45;

③Total acid (calculated as lactic acid)/(g/100g): ≤ 2.0;

④ Moisture ≤ 50% (mass fraction);

The microbial indicators in the product are as follows:

①Coliform bacteria/(MPN/100g)≤30;

②Pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella): not detected.

Example 2

A kind of nutritious beef shiitake mushroom bean wheat sauce, its processing technology is as follows:

The specific formula is: 1000 grams of soybean paste base material, 1000 grams of beef, 300 grams of shiitake mushrooms, 500 grams of fresh red peppers, 200 grams of carrots, and 600 grams of table salt.

The specific production process is as follows:

Soybean pretreatment: Soybean is selected to remove impurities, remove sand, dry in the sun, and set aside.

Wheat pretreatment: select the wheat to remove impurities, dry it in the sun, and set it aside.

Pepper pretreatment: select and wash the peppers, remove impurities, remove stalks, dry them in the sun, crush them with a grinder, pass through a 10-mesh sieve, and set aside.

Ginger pretreatment: Wash the ginger, shred it, air-dry it for a while, rub it out with your hands, dry it in the sun, wash it with cold boiled water and drain it, then put it into a sauce jar.

Carrot pretreatment: Wash the carrots, shred them and dry them in the sun until they are semi-dry, rub them with your hands before drying them, rub them again and then dry them, wash them with cold boiled water and drain them, then put them into a sauce tank.

Spices: the spices are one or more of prickly ash, star anise, fennel and chili oil. Spices are pulverized through a grinder and passed through a 40-mesh sieve for subsequent use.

Mushroom pretreatment: Clean fresh shiitake mushrooms after removing impurities, cut into diced shiitake mushrooms about 0.3 ~ 0.5cm for later use, if using dried shiitake mushrooms, soak for 2~3 hours first, take out after the shiitake mushrooms are fully soaked, and cut into 0.3~0. . Diced shiitake mushrooms about 5cm in size, boiled in boiling water for 3-5min, set aside.

Beef prep. Choose tendon and fresh beef with less fat, wash it, remove the tendon, soak it in water for about 1.5 hours, then remove it, drain it, put it in a meat slicer, and cut it into meat pieces about 0.3-0.5cm in size , Put the diced beef into the prepared marinade (1% papain and compound phosphate) to tenderize and marinate for 2 hours at a temperature of 50-65°C. Put it into a sandwich pot for cooking, and add the prepared spice liquid into the pot in advance. Control the temperature at about 85°C for about 1 hour to fully remove the beef smell and increase the aroma of the beef. After cooking, cool and drain the diced beef and set aside.

Preparation of soybean paste base material: Around the end of June and the beginning of July, take 2000 grams of soybeans, add 5 to 10 L of water, soak for 8 to 10 hours, until the soybeans swell, stir evenly; put the soaked soybeans into the pot, and use Steam in a large pot over low heat until the soybeans turn white and crack when pinched by hand, then cool to room temperature and set aside. 3000 grams of wheat, add 5-10 L of water, soak for 8-10 hours, until the wheat swells, stir; put the soaked wheat in a pot, cook with a slow fire in a large pot until the wheat blooms, then cool to room temperature ,spare. Drain the boiled soybeans and wheat separately, spread them out with a dustpan, control the spreading thickness at 0.5-1.0 cm, and cover them with sterilized gauze or straw while they are wet (not too tight, but breathable), at 20 °C After 8 to 9 days of natural fermentation, soybeans and wheat will grow green, yellow or white long hairs, which are dried in an oven at 50°C until all the water evaporates, and then crushed with a pulverizer. Put the steamed and crushed soybean and wheat mixture (1:1～1:2) into the sauce tank, add cold boiled water to make a paste, and then add edible salt (edible salt: soybean and wheat mixture = about 1:2) ), and then cover the sauce tank with double-layer gauze, put it in the sun for 20-30 days, and let it stand at room temperature 15-25°C to ferment for about 25-35 days to get the bean-wheat sauce base, which is set aside.

Stir frying: first add vegetable oil to preheat, then add shiitake mushrooms, then add bean paste and stir fry the aroma of the sauce, then add boiled beef, spices, stir fry the aroma, then add ginger, pepper, carrot, salt, etc., stir well and turn off the heat immediately .

Canning: Take the pot and fill it while it is hot, exhaust it, and quickly cover it. It is in a 250 mL glass jar with a net weight of 200 g.

Sterilization: high temperature and high pressure steam sterilization (121 ℃, 15-20 min).

The parameters of various indicators in the product are as follows:

①Salt (calculated as sodium chloride)/(g/100g): ≥ 6;

②Amino acid nitrogen (calculated as nitrogen)/(g/100g): ≥ 0.45;

③Total acid (calculated as lactic acid)/(g/100g): ≤ 2.0;

④ Moisture ≤ 50% (mass fraction);

The microbial indicators in the product are as follows:

①Coliform bacteria/(MPN/100g)≤30;

②Pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella): not detected.

Claims (3)

1. a nutritional beef mushroom beans wheat sauce, comprising: beans wheat sauce bed material 1000 grams, 500 ~ 1000 grams, beef, 200 ~ 300 grams, mushroom, bright red hot pepper 200 ~ 500 grams, 100 ~ 200 grams, carrot, salt 300 ~ 600 grams; Described beans wheat sauce bed material makes: often get soybean 2000 ~ 3000 grams, add 5 ~ 10 L water, soak 8 ~ 10 hours, swell, stir to soya bean; By the soya bean boiling after immersion, boil and turn white to soya bean, be then cooled to room temperature, for subsequent use; Wheat 3000 ~ 6000 grams, adds 5 ~ 10 L water, soaks 8 ~ 10 hours, swells to wheat, stirs; By the wheat boiling after immersion, boil to wheat flower, be then cooled to room temperature, for subsequent use; Soybean after boiling and wheat drain the water respectively, spread out, and spreading THICKNESS CONTROL, at 0.5-1.0 cm, takes advantage of wet sterile gauze or straw is built, and at 20 DEG C, spontaneous fermentation is after 8 ~ 9 days, oven for drying at 50 DEG C, pulverizes respectively with pulverizer; Jar for making or keeping thick soya bean sauce put into by soybean after boiling being pulverized and wheat batch mixing, soybean after boiling pulverizing and wheat quality are than 1:1 ~ 1:2, add cold boiling water furnishing pasty state, then edible salt is added, edible salt: soybean and wheat batch mixing=1:2, then muffle jar for making or keeping thick soya bean sauce with double gauze, be exposed to the sun under putting the sun 20-30 days, leave standstill room temperature 15-25 DEG C of fermentation and within about 25 ~ 35 days, namely obtain beans wheat sauce bed material, for subsequent use.

2. a nutritional beef mushroom beans wheat sauce processing technology, it is characterized in that comprising the steps: that preparing composition of raw materials is: beans wheat sauce bed material 1000 grams, 500 ~ 1000 grams, beef, 200 ~ 300 grams, mushroom, bright red hot pepper 200 ~ 500 grams, 100 ~ 200 grams, carrot, salt 300 ~ 600 grams; Concrete technology is as follows: (1) Soybean Pretreatment: soybean is selected impurity elimination, removes sand, dries, for subsequent use; (2) wheat pretreatment: wheat is selected impurity elimination, dries, for subsequent use; (3) capsicum pretreatment: capsicum selected clean, impurity elimination, remove handle, dry, pulverize with pulverizer, cross 10 mesh sieves, for subsequent use; (4) ginger pretreatment: ginger is cleaned, chopping, and after slightly air-dry, rub, dry, cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining; (5) carrot pretreatment: carrot is cleaned, chopping is dried, and cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining; (6) mushroom pretreatment: after the fresh mushroom removal of impurity is cleaned, the mushroom fourth being cut into about 0.3 ~ 0. 5cm is for subsequent use, if with dried thin mushroom, need first to soak 2 ~ 3h, pull out after mushroom fully soaks into, be cut into the mushroom fourth of about 0.3 ~ 0. 5cm, in boiling water, boil 3-5min, for subsequent use; (7) beef pretreatment: select muscle tendon and the less fresh beef of fat, clean, reject muscle tendon, about 1.5h is soaked with clear water, then pull out, after draining the water, be cut into the meat grain of about 0.3 ~ 0. 5cm, the beef of dicing is put into the pickling liquid prepared: 2 h are pickled in papain and the composite phosphate tenderization of 1%, and temperature is 50 ~ 65 DEG C; Put into jacketed pan boiling, in pot, add the spice liquid prepared in advance; Control temperature is at about 85 DEG C, and the time is about 1h, diced beef cooling is drained, for subsequent use; (8) beans wheat sauce bed material makes: often get soybean 2000 ~ 3000 grams, add 5 ~ 10 L water, soak 8 ~ 10 hours, swell, stir to soya bean; By the soya bean boiling after immersion, boil and turn white to soya bean, be then cooled to room temperature, for subsequent use; Wheat 3000 ~ 6000 grams, adds 5 ~ 10 L water, soaks 8 ~ 10 hours, swells to wheat, stirs; By the wheat boiling after immersion, boil to wheat flower, be then cooled to room temperature, for subsequent use; Soybean after boiling and wheat drain the water respectively, spread out, and spreading THICKNESS CONTROL, at 0.5-1.0 cm, takes advantage of wet sterile gauze or straw is built, and at 20 DEG C, spontaneous fermentation is after 8 ~ 9 days, oven for drying at 50 DEG C, pulverizes respectively with pulverizer; Jar for making or keeping thick soya bean sauce put into by soybean after boiling being pulverized and wheat batch mixing, soybean after boiling pulverizing and wheat quality are than 1:1 ~ 1:2, add cold boiling water furnishing pasty state, then edible salt is added, edible salt: soybean and wheat batch mixing=1:2, then muffle jar for making or keeping thick soya bean sauce with double gauze, be exposed to the sun under putting the sun 20-30 days, leave standstill room temperature 15-25 DEG C of fermentation and within about 25 ~ 35 days, namely obtain beans wheat sauce bed material, for subsequent use; (9) frying: according to material rate, gets out beans wheat sauce bed material, beef, mushroom, bright red hot pepper, carrot, salt, frying; (10) tinning, sterilization.

3. a kind of nutritional beef mushroom beans wheat sauce processing technology according to claim 2, is characterized in that step (9) frying process also adds spice; Spice: described spice is one or more in Chinese prickly ash, anise, fennel and chilli oil; Spice pulverized 40 mesh sieves through pulverizer, for subsequent use.